Khobra/Batatya ChiVadi (Burfi)
Category : Burfies and laddoos, Potato, Milk, Coconut
Servings : 25
Time Taken : 15-30 mins
Rating :
Method
- Finely grate the coconuts taking care not to including any of thee brown portion.
- Take a large, heavy bottomed pan, put in the milk and coconut and cook over low heat stirring occasionally, preferably with a wooden ladle, taking care not to allow it to stick to the bottom of the pan.
- When the milk thickens considerably add the condensed milk, sugar, cashew nuts and card-amom powder.
- Continue to cook stirring it from time to time till it is sticky enough to form a ball or when it leaves the sides of the pan.
- While the coconut cooks, grease 2 cookie sheets or large platters.
- Remove the coconut mixture from the heat and spread it, while still hot, evenly across the tray to form a layer about ¾” thick.
- Even out the mixture with a spatula and allow it to cool.
- When it is completely cool, use a knife or pizza cutter to cut to the size and shape of your choice (normally these are cut into about 1” squares or diamond shape).
- Serve as a dessert or snack.
- Replace grated coco-nut with boiled and smoothly mashed (avoid any lumpy pieces) potatoes. Cool them well.
- Then follow the same procedure to make potato burfi.
Ingredients:
2 - coconuts or 1 tin - condensed milk
3 to 4 - potatoes boiled and mashed
2 litres - fresh milk 100gms (Measure into cups)
Ground/chopped cashew nuts
An equal amount of sugar as above 1 tsp - cardamom powder
2 - coconuts or 1 tin - condensed milk
3 to 4 - potatoes boiled and mashed
2 litres - fresh milk 100gms (Measure into cups)
Ground/chopped cashew nuts
An equal amount of sugar as above 1 tsp - cardamom powder
RECIPES BY ANITA RAHEJA
